Two-Ingredient Pumpkin Muffins

These two ingredient pumpkin muffins are easy and cheap to make! They're lighter in calories and make a great snack for kids.

Bath and Body Works released their fall candles, Starbucks announced the launch date of the PSL and football is here . So that means it’s somewhat appropriate to make pumpkin recipes, right?

You could call me pretty basic when it comes to fall. I have no shame in admitting I go all in on fall flavors. Which is why we have all the pumpkin recipes on our website including healthy pumpkin muffins, healthy pumpkin pancakes, paleo pumpkin bars, pumpkin pie oatmeal, healthy pumpkin bread, or iced pumpkin spice lattes. You get the point. We love pumpkin.

So why not make pumpkin spice muffins that are on the lighter side? It just feels like a nice addition to all our pumpkin recipes.

Why We Love Two Ingredient Pumpkin Muffins

1. Easy and cheap: they only require two ingredients so that means minimal mixing and a few ingredients to buy. They're the easiest muffins you'll ever make!
2. Lighter: There aren't any eggs or oil in this recipe so they're lower calorie and just lighter on your stomach. This also means it's a vegan recipe!
3. Moist: the texture of these pumpkin muffins are incredible! The pumpkin puree adds so much moisture.
4. Fun baking project: these easy pumpkin muffins are a great way to get kids involved in the kitchen because there's only two ingredients and no measuring required.

Ingredient Notes

Your shopping list is going to be short when you make this two ingredient pumpkin muffins recipe. So short you may not need a list! Here are the two simple ingredients:

• Box of cake mix: we're using spiced cake mix but feel free to use other cake mixes, like white cake mix and add your own pumpkin pie spice.
• Can of pumpkin: not the pumpkin pie filling, just the plain can of pumpkin puree.

How to Make Two Ingredient Pumpkin Muffins

1. Add the box of spice cake mix to a large bowl with one can of pumpkin puree. Whisk with a spatula or wooden spoon. Do your best to get all of the lumps of dry cake mix out of the batter. You may need to use a hand mixer or electric mixer to get all of the lumps out, but be careful not to over mix.
2. We're making adorable mini muffins, so fill a mini muffin tin with muffin liners and scoop the batter in until they're almost all the way full. If you don't have cupcake liners, spray the muffin pan well with nonstick spray.
3. Bake them at 350°F for 11 minutes or until an inserted toothpick comes out clean.
4. Remove the muffins from the cupcake tins and cool slightly on a wire cooling rack before serving.

Storage Instructions

Allow the muffins to cool completely and store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

To freeze, wrap each one individually in plastic wrap and store in an air tight container or freezer bag for up to 3 months. Thaw overnight in the fridge. We love to keep these in the fridge all week for a quick afternoon snack for our daughter.

Recipe Variations

• Carrot muffins: use a carrot cake mix instead of the spiced mix.
• Large muffins: fill a 12 count muffin tin and bake the muffins for 18-20 minutes.
• Add frosting: use the cream cheese frosting recipe from our pumpkin cupcakes.
• Gluten-free: use a gluten free yellow or white cake mix and add 1 tablespoon of pumpkin pie spice.

If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!